pear pie

i am constantly curious and wonder about things. like: are pie’s per definition always covered with a dough crust? or is it allowed to call an uncovered pear thing (like this one, here) a pie, as well? or will that rather be a tart, then? although, isn’t the english word ‘tart’ missing the french ‘e’ at the end? god, so many universal, life-changing questions, all or most of them unanswered. it’s challenging – and sometimes even tiring…
with this pear pie (!) however, you needn’t search further nor ask questions. because it’s simple. and sometimes, simple is good. 
this is the kind of thing (or pie) that gives the chance to use sweet seasonal pears that are rich in taste. it’s the kind of pie you would make when you know you have all weekend to hang around with not much to do, enjoying the bliss of the home, except maybe going for a walk, once. and when you’re back from the fresh air, that’s when you’ll feel hungry and want a piece of exactly that pie. 
pear pie 
1 pie or tart dough, frozen
4 large pears, washed and sliced (not too neatly)
1/4 cup sugar
1 cup milk
2 eggs
1 vanilla bean, scraped
1/4 cup ground almonds
preheat the oven to 200 degrees. place the (bough, sorry) dough in a pie pan, and pinch a few times with the fork. cover with the almonds. arrange the pears in a circular way on the pie dough with almonds. whisk together the rest of the ingredients (adding a bit more or less milk or sugar, according to your liking) and pour over the pears. place in the oven and bake for around 35 minutes or until the pie is golden brown and the egg-mixture is not liquid, anymore. the pears will cover in the egg-mixture automatically with the baking process, so not worry if they look ‘naked’ at the beginning. 
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